
eBook - ePub
Plant Extracts: Applications in the Food Industry
- 340 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Plant Extracts: Applications in the Food Industry
About this book
Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition.
Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product.
- Presents chapters that deal with different sources of plant extracts and their applications in the food industry
- Covers the various extraction procedures which are used for plant extracts
- Includes the health benefits and stability of plant extracts
- Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Plant Extracts: Applications in the Food Industry by Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Chapter 1 Sources of plant extracts
- Chapter 2 Extraction techniques
- Chapter 3 Chemistry of plant extracts
- Chapter 4 Encapsulation techniques for plant extracts
- Chapter 5 Stability of plant extracts
- Chapter 6 Plant extracts as food preservatives
- Chapter 7 Plant extracts as nutrient enhancers
- Chapter 8 Plant extracts as flavoring agents
- Chapter 9 Plant extracts as coloring agents
- Chapter 10 Plant extracts as enzymes
- Chapter 11 Plant extracts as packaging aids
- Chapter 12 Health benefits of plant extracts
- Chapter 13 Opportunities and challenges of plant extracts in food industry
- Index